Characterization of Polyphenol Oxidase Activity in Juices from 12 Underutilized Tropical Fruits with High Agroindustrial Potential

• Published in: Food and bioprocess technology Vol. 5; no. 7; pp. 2921 - 2927
• Main Authors: Falguera, Víctor, Sánchez-Riaño, Andrea Milena, Quintero-Cerón, Juan Pablo, Rivera-Barrero, Carlos Antonio, Méndez-Arteaga, Jonh Jairo, Ibarz, Albert
• Format: Journal Article
• Language: English
• Published: New York Springer-Verlag 01-10-2012; Springer Nature B.V
• Subjects: Agriculture; Biotechnology; Chemistry; Chemistry and Materials Science; Chemistry/Food Science; Communication; Correlation analysis; Food Science; Fruits; Guava; Passiflora; Passion fruit; Phenolic compounds; Phenols; Physicochemical properties; Polyphenol oxidase; Principal components analysis; Substrates; Tomatoes; Fruit characterization; Enzymatic browning; Multivariate analysis; Tropical fruits; Polyphenol oxidase
• ISSN: 1935-5130; 1935-5149
• DOI: 10.1007/s11947-011-0521-y

Polyphenol oxidase activities of lulo, mangosteen, Castilla blackberry, mango, apple guava, tree tomato, papaya, soursop, banana passionfruit, giant granadilla, sweet granadilla, and passion fruit were determined and related to their physicochemical properties. Mangosteen and lulo showed the highest activities (0.1435 and 0.1298 U mL
−1
, respectively), while passion fruit and banana passionfruit had the lowest ones (0.0101 and 0.0093 U mL
−1
). The two fruits with highest PPO activity were also the ones in which highest color differences (ΔE) during the first 90 min after fruit crushing were achieved. The Principal Component Analysis revealed a high correlation between PPO activity and total phenolic content for the compounds that are susceptible to act as enzyme substrate. These two variables were also highly correlated with the decrease produced in brightness (measured with the CIELab parameter L*).